Qualities of food (New Dynamics of Innovation and Competition) - Softcover

 
9780719068553: Qualities of food (New Dynamics of Innovation and Competition)
Softcover
ISBN 10: 071906855X ISBN 13: 9780719068553
Verlag: Manchester University Press, 2013

Inhaltsangabe

How do people make judgments about what food is worth eating and what tastes good? This book offers some answers to this question from the perspective of the social sciences.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorinnen und Autoren

Mark Harvey is Senior Research Fellow at the Centre for Research on Innovation and Competition at the University of Manchester

Andrew McMeekin is Research Fellow at the Centre for Research on Innovation and Competitionat the University of Manchester

Alan Warde is Professor of Sociology and Co-director of the Centre for Research on Innovation and Competition at the University of Manchester

Von der hinteren Coverseite

In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

Aus dem Klappentext

In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Manchester University Press
Erscheinungsdatum
2013
Sprache
Englisch
ISBN 10 
071906855X
ISBN 13 
9780719068553
Einband
Tapa blanda
Anzahl der Seiten
228
Herausgeber
Warde Alan, McMeekin Andrew, Harvey Mark
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar

Weitere beliebte Ausgaben desselben Titels

9780719068546: Qualities of Food (New Dynamics of Innovation and Competition)

Vorgestellte Ausgabe

ISBN 10:  0719068541 ISBN 13:  9780719068546
Verlag: Manchester University Press, 2004
Hardcover